Saturday, May 25, 2019

Decadent Roasted Rhubarb White Chocolate Lavender Tart Recipe!


Decadent Roasted Rhubarb White Chocolate 
Lavender Tart

Decadent Roasted Rhubarb White Chocolate 
Lavender Tart

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Greetings Rhubarb, Chocolate & Lavender Lovers!

This Decadent Roasted Rhubarb White Chocolate Lavender Tart is simply divine! It's one of my favorite spring-summer sweet and tangy desserts that I make when rhubarb is in season! Love Rhubarb!

You can enjoy this delicious tart by itself, with coffee, espresso, vanilla gelato or a glass of beautifully aged Pinot Noir! 

Ingredients
 (serving size 8):
2 Rhubarb stalks (choose narrow width red stalks that are firm, crisp and blemish free. Do not use the green parts of rhubarb as they are very sour), Pic 3. 
1/3 Tsp. Meyer lemon zest
3 Tbsp. Sugar  
1/2 Tsp. Organic culinary lavender
1 Frozen pre-made puff pastry sheet (vegan or non-vegan)

Tart Puff Pastry Baking Instructions: 
1. Thaw frozen puff pastry (preferably in the fridge, overnight) and unfold it only when fully thawed. 
2. Place the puff pastry sheet on a cookie baking tray lined with parchment paper.
4. Place a large dinner plate or a tart pan (11' x 11') on the puff pastry sheet and gently cut around it, Pic 1. Remove the excess puff pastry (you can use them to make tartlets) from the cookie tray. 
5. Prick the puff pastry all over with a fork (this allows the steam to vent in the oven before puffing the layers) and sprinkle a few lavender flowers over it.
6. Preheat oven at 425°F and bake the puff pastry until puffed, roughly about 10 minutes. Remove it from the oven and put it aside to cool.

Roasted Rhubarb Instructions:
1. Wash, damp dry the rhubarb stalks, cut them diagonally into 1/4-inch pieces (pic. 4), arrange them on a cookie baking tray lined with parchment paper, sprinkle sugar on all the pieces and sprinkle a few lavender flowers too, Pic. 5.
2. Preheat the oven at 350°F and roast rhubarbs for about 15-20 minutes until they are tender. 
3. Remove from the oven and let them cool for an hour.

Tart Assembly Instructions:
1. Arrange roasted rhubarbs on the puff pastry, pic. 6 & 7.
2. Sprinkle shaved white chocolate all over the tart. Then Meyer lemon zest (very lightly, not too much), pic. 8.
3. Chill the tart in the fridge for an hour before serving.

Happy Baking! 

Chef Ellie Lavender 
Vegan Mediterranean Personal Chef
Culinary & Wine Pairing Instructor

Join my network on Facebook & Instagram to receive recipes and information
on upcoming workshops, chocolates, culinary & wine pairing classes, and special events!

Copyright © 2019 Lavender Design + Cuisine, All rights reserved.


Tuesday, May 21, 2019

Decadent Lemon-Dill Hummus Recipe!

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Greetings Hummus Lovers!

The beauty of making hummus at home is that you can play around with the Ingredients of your liking. I use a varieties of beans and fresh herbs when making hummus!  This is my white kidney beans, lemon-dill hummus, which can be enjoyed with pita bread, wholegrain crackers and even as spread on sandwich breads.

Ingredients (serving size 6):

1 Can white kidney beans (AKA Fagioli Cannellini bean), drained and rinsed.
1/4 Tsp. sea salt
1 Garlic clove pealed and roughly chopped
1/4 Cup Olive oil
2 Tbsp. freshly squeezed lemon juice
1 Tsp. lemon zest
1/2 Cup roughly chopped fresh dill
1 Tsp. small capers
1/2 Tsp. ground Cumin
A few dill sprigs for garnish

Directions: 

1. In a food processor add all the ingredients and process until the mixture is creamy, pic. 1
2. Place the hummus in a bowl, drizzle some olive oil, and garnish with lemon rind, capers and dill, pic. 2
3. Toast pita bread lightly, place a spoon full of hummus on it and garnish lemon rind, capers and dill, pic. 3

Enjoy!

Chef Ellie Lavender 
Vegan Mediterranean Personal Chef
Culinary & Wine Pairing Instructor

Join my network on Facebook & Instagram to receive recipes and information
on upcoming workshops, chocolates, culinary & wine pairing classes, and special events!

Copyright © 2019 Lavender Design + Cuisine, All rights reserved.

Tuesday, May 7, 2019

Summer Mediterranean Salad Recipe!



This beautiful Summer Mediterranean Salad is delicious, refreshing and very easy to make. You can always substitute the veggies in this recipe with other veggies to your liking. It's wonderful by itself and beautifully complemented with a glass of red wine.

Salad Ingredients: (serving size 4).
1 Can Italian butter beans, drained and rinsed
1 Medium zucchinis, washed and diced
1 Small watermelon radish or any other kind of radishes, washed, peeled and diced  
1 Tsp. Meyer lemon rinds
1/2 Cup green olives

Salad Dressing Ingredients:
1 Garlic clove, pealed and finely chopped
1 Medium Meyer lemon juice
1/4 Cup extra virgin olive oil
1 /4 Tsp. sea salt

Instructions: Place all ingredients in a jar, shake well and set aside.

Salad Assembly:
Mix all ingredients in a bowl, pour salad dressing over or you can serve the dressing on the side. Lastly sprinkle Meyer lemon rinds on the salad as garnish.

Optional: you can also add some crumbled feta cheese to make this salad even more delicious!

Chef Ellie Lavender
Vegan Mediterranean Personal Chef
Culinary & Wine Pairing Instructor

Join my network on Facebook & Instagram to receive recipes and information
on upcoming chocolate, culinary & wine pairing classes, and special events!

Copyright © 2019 Lavender Design + Cuisine, All rights reserved.